Pumpkin Potato and Leek Soup
Warm up with a comforting bowl of Pumpkin Potato and Leek Soup, a velvety blend of flavor and nourishment that's perfect for cozy evenings. This autumn-inspired soup features the natural sweetness of pumpkin, the creaminess of potatoes, and the mild, savory bite of leeks, all brought together in a rich vegetable stock. Sautéed garlic and a touch of nutmeg add layers of warmth, while a splash of heavy cream enhances the luxurious texture. Pureed to silky perfection, this hearty soup is easy to prepare and ready in under an hour. Garnish with fresh parsley and a drizzle of olive oil for a beautifully aromatic finish. Ideal for a fall dinner or an elegant starter, this recipe is a quintessential choice for soup lovers searching for depth, simplicity, and seasonal flair in every spoonful.
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Recipe Information
Ingredients
- 500 grams pumpkin
- 300 grams potatoes
- 2 large stalks leeks
- 2 tablespoons unsalted butter
- 3 large garlic cloves
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons nutmeg
- 2 tablespoons fresh parsley
Instructions
Peel and dice the pumpkin and potatoes into 1-inch cubes.
Slice the leeks thinly, discarding the tough dark green tops. Rinse thoroughly to remove any dirt.
Mince the garlic cloves.
Heat the olive oil and butter in a large pot over medium heat until melted and fragrant.
Add the sliced leeks and garlic to the pot and sauté for about 4-5 minutes until softened and translucent.
Stir in the cubed pumpkin and potatoes, cooking for 3-4 minutes to coat them in the butter and leek mixture.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the pumpkin and potatoes are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a high-speed blender.
Return the soup to the pot if needed and stir in the heavy cream. Season with salt, black pepper, and nutmeg.
Heat the soup gently on low for 2-3 minutes, but do not allow it to boil.
Serve hot, garnished with freshly chopped parsley and an optional drizzle of olive oil or cream for presentation.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 43.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5747 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
